Witch Finger Cookies Food

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

FRIGHTENING WITCH FINGER COOKIES

Steps:

• Heat oven to 325ºF.
• Reserve 40 nuts for later use; process remaining nuts in food processor until finely ground. Beat next 5 ingredients in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)
• Roll dough into 40 (3-inch) "fingers," using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 reserved nut into end of each dough finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
• Bake 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely.

SPOOKY WITCH FINGER COOKIES

Steps:

• In a large mixing bowl mix together the butter, powdered sugar, egg, vanilla, and almond extract.
• Stir in salt, baking powder, and flour and mix until combined well.
• Add in green food coloring until you get the color you desire.
• Leave dough in the mixing bowl and cover bowl with plastic wrap and chill for about 20 minutes.
• Remove from fridge and roll dough into 1 1/4 inch balls.
• Then roll each ball into a finger shape about 4-5 inches long. Press an almond into the end of each finger. Using a toothpick make indentations to resemble creases in the fingers where knuckles would be.
• Place fingers on a baking sheet lined with parchment paper.
• Heat oven to 325 degrees F. Bake for 10-15 minutes or until set. You don't want to overcook these cookies or they will dry out and break easily.
• Cool completely before adding the gel. When cooled, remove the almond and place a little red gel at the base of the nail bed and then replace the almond. Press so that the gel shows around the nail.
• You can also add gel or jam to the end of the finger or you can leave them the way they are.
• These witch fingers are so delicious dipped in jam.

HALLOWEEN FINGER COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together using an electric mixer until fluffy. Blend in vanilla extract and salt. Mix in flour and ground pecans. Shape about 1 tablespoon of dough into a finger, about 3 inches long and 3/4 inch wide. Repeat with remaining dough to form about 50 fingers total.
• Place fingers 2 inches apart on the prepared baking sheet; they will expand a little while baking. Stick an almond 'nail' onto the end of each finger. Lightly score some 'knuckles' into the centers using a knife.
• Bake in the preheated oven until set and very lightly browned, about 20 minutes. Let cool.

WITCHES FINGER COOKIES IN RASPBERRY COULIS

Steps:

• Raspberry Coulis:
• Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out as many finger shapes as you can, gathering ad rerolling scraps as necessary. Place on a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature.
• Icing: Sift the confectioners' sugar into a large mixing bowl. Add egg whites all at once. Combine with a rubber spatula until smooth. Divide the confectioners' sugar between 4 to 6 small bowls. Add drops of food coloring to each bowl, creating different colors. If you find the icing to be on the thick side (unspreadable), adjust with tiny drops of water.
• Apply the icing as desired to make witches fingers.
• Raspberry Coulis: In a medium-sized saucepot over medium heat, combine 12 ounces of the raspberries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a handheld mixer. Strain into desired small bowl. Add the remaining 4 ounces of fresh raspberries. Serve with Witches Fingers Cookies.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer.
• Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer. Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. ;
• Recipe courtesy Wolfgang Puck .

CREEPY WITCH FINGER COOKIES

Steps:

• In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Add a few drops of green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes.
• Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.
• Place on lightly greased baking sheets or parchment lined baking sheets. Bake in a 325 degree oven for 20-25 minutes or until pale golden. Let cool for 3 minutes.
• Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Let cool. Makes about 28 large cigar size cookies. If you only use 1 teaspoon of dough, you will get about 4 dozen cookies.

WITCH'S FINGER COOKIES

Steps:

• HEAT oven to 325ºF.
• RESERVE 36 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.).
• ROLL dough into 36 (3-inch) "fingers," using 1 tablespoons dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
• BAKE 15 to 20 minute or until lightly browned. Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.

WITCHES' FINGERS RECIPE

Steps:

• Using a food processor, beat the butter and sugar until pale. Add the egg and vanilla, and whisk again. Sift in the flour and baking powder, and mix to form a soft dough. Chill for 30 mins.
• Heat oven to 180C, gas 4. Divide the dough into 45 and roll each piece into a finger shape. Press the back of a knife into the dough to make knuckles. Lightly press an almond where the nail would be. Put on lined baking trays and chill for 30 mins. Bake for 10-12 mins until pale golden.
• Once cooled, spoon a little jam onto the nail base and top with an almond.

WITCH FINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
• Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
• In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.